Baking Class 2011

Deciding to take a baking class was probably one of the most fun decisions I had all year. I met some new people and learned how they like to bake and who they bake for. I got to spend more time with one of my friends, since she wanted to take the class with me. I was able to bake almost every week something new and got to learn some new techniques. Oh, and did I mention you just bake cookies?! It was so awesome to me because I love cookies so much!

Below are some pictures of cookies I have baked during the class. There were only five classes, so only five cookies! They are all fairly easy, so please, take a stab at it! If you are an expert at baking already, you will still enjoy these cookies.

My favorite out of all of them must be the sugar cookies. It is probably my favorite sugar cookie recipe yet. It is soft, which is hard to get from a cut-out-sugar cookie recipe.

The peanut butter blossoms are classic too! These always end up tasting fantastic. Peanut butter just does something to the cookie that makes it so soft and chewy. You can never go wrong with a peanut butter cookie.

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Chocolate Sandwich Cookies
makes about 6 dozen sandwiches

Cookie:
2 packages (18-1/4 ounces each) devil’s food cake mix
1 cup canola oil
4 eggs

Filling:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners’ sugar
1 teaspoon vanilla extract

  1. In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten.
  2. Bake at 350 degrees for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool).
  3. In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread on the bottom of half of the cookies; top with raining cookies. Store in the refrigerator.

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White Chocolate Raspberry Cookies
Recipe from Food.com
makes 36 cookies

8 ounces white chocolate baking bar
1/2 cup butter, softened
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white chocolate baking bar
1/2 teaspoon shortening

  1. Preheat oven to 375 degrees F.
  2. Chop 4 oz of white chocolate in small pieces and set aside.
  3. Over a double boiler, melt 4 oz of chocolate; set aside to cool.
  4. Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
  5. Add the eggs and melted white chocolate; mix well.
  6. Gradually add in the flour and mix well.
  7. Stir in the 4 oz of chopped white chocolate.
  8. Drop rounded teaspoonfuls of dough 2″ apart on a greased cookie sheet.
  9. Bake for 7-9 minutes or until the cookies are lightly browned.
  10. Cool for 1 minute on the baking sheet before moving to a cooling rack.
  11. Make a small indentation in the center of each cookie and spoon on a small amount of jam.
  12. Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
  13. The cookies can be refrigerated 10-15 minutes to help the chocolate set.

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Peanut Butter Blossoms
makes about 4 dozen cookies

48 Hershey Kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

  1. Heat oven to 375 degrees F. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

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Cookies by Design Sugar Short Bread Cookies

1-1/2 cups butter softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F. Roll out dough on floured surface to 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool Completely.

Smooth Almond Frosting

1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls and add food colorings to each to desired intensity.

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Red Velvet Cookies

1 (8 ounce) brick cream cheese, room temperature
1/2 cup butter, room temperature (1 stick)
1 egg
1 tablespoon vanilla extract
1 (18 ounce) box red velvet cake mix
Confectioners’ sugar, for rolling and dusting

  1. In large bowl, with an electric mixer, cream the cream cheese and butter until smooth.
  2. Beat in the egg, vanilla extract and cake mix.
  3. Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.
  4. AFter batter has chilled, preheat the oven to 350 degrees F.
  5. Roll the chilled batter into tablespoon-sized balls and then roll them in confectioners’ sugar.
  6. Place on an ungreased cookie sheet, 2 inches apart.
  7. Bake 12 minutes. The cookies should remain soft and gooey.
  8. Cool completely and sprinkle with more confectioners’ sugar, if desired.
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